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Lunch

Vietnamese BBQ Chicken Rolls

These can be served with a variety of dipping sauces including Kecap Manis or soy sauce.

4

Serves

128

Calories

11.4g

Protein

142g

Serving Size

Protein 11gCarbs 12gFat 3gper serve

Vietnamese BBQ Chicken Rolls

Lunch

Ingredients

* Vietnamese Rolls
150g Shredded BBQ Chicken (1 Breast)
100g vermicelli noodles
125 g (approx 12) rice paper rounds (approx 22 cm in size)
100g capsicum, finely slices
50 g Lebanese cucumber, deseeded and finely sliced
50 g spring onions, finley sliced
60g carrot, finely sliced
* Dipping sauce
30g sweet chilli sauce
20g orange juice

Method

1Pour boiling water over vermicelli noodles and let sit approx 8-10 minutes or until cooked through – drain.
2Place rice paper in warm water for approx 40 seconds or until softened and place on bench.
3Place vermicelli noodles on end of rice paper, topping with capsicum, cucumber spring onion and hand carrot. Roll up and fold ends in and cut in halves if desired.
4To make dipping sauce mix sweet chilli sauce and orange juice together and serve with rice paper rolls. Rolls are best eaten and made on day.

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